Log in to save
recipes

testavona@gmail.com

Email

Email field required

Password

Password field
required

or

Want an account?Sign upForgot password?

We've recently updated our accounts system. More info

If you have made an account on the mobile app (either iOS or
Android) you can login with those credentials. If you have a
Recipes account and a mobile app account, using the same
email address, then the two accounts will be linked when you
login.

Sous Vide Smoked Chuck Roast

The owner of MeatChurch BBQ, Matt Pittman provides people around the world with his top-notch BBQ rubs, as well as drool-worthy smoked meats on the competition BBQ circuit. Matt uses his Anova to take BBQ to the next level, smoking it for some savory flavor before givin ...

The owner of MeatChurch BBQ, Matt Pittman provides people around the world with his top-notch BBQ rubs, as well as drool-worthy smoked meats on the competition BBQ circuit. Matt uses his Anova to take BBQ to the next level, smoking it for some savory flavor before givin ...

As the owner of Meat Church BBQ I am as hardcore of a BBQ man as you can get. I also love my Anova, so why not combine the two and really take it to the next level? This recipe has 3 ingredients and makes smoky, tender, juicy, and fall-apart beef easier than ever.

Ingredients for 6

1 large chuck roast, 3-4 pounds

Meat Church BBQ Seasoning (or your preferred BBQ rub!)

4 oz Beef broth for spritzing

Directions

Step 1

Set the Anova sous vide precision cooker to 165ºF / 73.9ºC

Step 2

Prepare your smoker or cooker to a temperature of 225°F. We used our Traeger loaded with hickory pellets. If you don’t have a smoker you can light a fire on your grill and cook the meat on the opposite side of the grill.

Step 3

Season both sides of the chuck roast liberally with Meat Church rub of your choice. Let is sit for 15 minutes or so.

Step 4

Place the chuck roast on your smoker. Spritz the meat every hour with beef stock. Continue to smoke the chuck roast until it gets a beautiful mahogany color. This should take around 3 hours. You want to make sure you pull the meat before it starts to turn dark.

Step 5

Place chuck roast in large vacuum bag or ziplock bag. Submerge and cook for 18 hours for an ultra-tender result.

Finishing Steps

Step 1

Remove the beef from the bag and pat it dry. Reserve the juice from the bag. The meat should be completely fall apart tender. Using two forks you can pull the beef apart. Toss the beef in the juice you saved from the bag.

Step 2

Enjoy on it's own, pile high on a bun for a crazy-delicious sandwich, make crazy-delicious tacos, or eat it straight out of the bag!